Greek Baklava Recipe

Remove filo from refrigerator at least an hour before using.
To remove salt from butter: melt butter over a slow heat, skim top, remove from heat, tilt pan and keep tilted until remaining salt has settled in bottom of pan.
Pour clear butter into a bowl for spreading with pastry brush on filo sheets.
Mix pecans and spices well.
Butter the bottom and sides of a 15x10x2 1/2-inch pan with melted butter.
Place 10 sheets of filo, one at a time, brushing each second one evenly with butter.
Sprinkle top sheet with thin layer of nut mixture.
On top of this, place another pastry sheet with another layer of nuts, repeating this procedure until nut mixture is used and buttering each second sheet during this process.
Then, one at a time, place 10 more sheets of pastry, buttering each one evenly and the last one very generously.
Before baking, cut baklava into 1 1/2 inch diamond-shaped pieces with a sharp knife.
Bake in a 350° oven for 30 minutes.
Lower to 300°, and continue baking another 30 minutes or until baklava is slightly browned.
Cool.